Posts Tagged ‘Grand Qunquina’

Many of you very familiar by now with our next door neighbor on 18th St., Delfina, and their newer restaurant Locanda. But perhaps you haven’t yet discovered the great cocktails being mixed up behind Locanda‘s bar. Bartender Alex Phillips crafts intriguing drinks, many of them Amaro-based, perfect for sipping before or after dinner!

Amaro is a family of Italian herbal-infused liqueurs. Many of you San Franciscans have probably indulged in one of Italy’s more well-known Amari without even knowing it – Fernet Branca! Alex’s ‘Le Samourai’ cocktail is a twist on a Manhattan with spicy Bulleit Rye, herbal Cardamaro, and the floral French wine-based liqueur, Byrrh Grand Quinquina. Check out Alex’s recipe and swing by either Market to grab everything you’ll need to mix up this autumnal elixir!

Bulleit Rye Whiskey – $27.99If there’s a whiskey that doesn’t need much explanation, especially to San Franciscans, it’s Bulleit Bourbon. But don’t overlook their more recently released Rye Whiskey. It’s made in small batches from 94% rye and 5% malted barley, giving it more structure and spice than their Bourbon. Perfect to warm you up on those chilly San Francisco nights!

Bosca Tosti Cardamaro – $22.99Bosca Tosti has been making this Amaro in the Piedmont, Italy for more than a century. Its base is Moscato wine infused with cardoon, thistle, and a secret blend of other herbs and spices. The liqueur is aged in oak casks for six months, rounding out its texture and giving it a softer edge than many harshly bitter Amari. Perfect for sipping on its own or in a cocktail!

Byrrh Grand Quinquina – $21.99Originally produced in 1873, Byrrh (‘beer’) Grand Quinquina is a French wine-based liqueur. A Grenache and Cinsault base-wine is infused with South American Quinquina (quinine), coffee, bitter orange, colombo, and cocoa, and then aged in oak casks. The result is a fruit-forward liqueur with a refreshing balance of herbs and spice. It can also be enjoyed on its own, simply chilled with a slice of lemon!